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Ingredients
0 servings
0.5onion
medium, thinly sliced
1garlic clove
mashed
1lemon
Juice of, large
¼ cup)
2 tablespoonssoy sauce
3 poundsskirt steak
or flank, cut into 8, portions
2 tablespoonsolive oil
1 recipeChimichurri Sauce
page 150
8 sprigsfresh cilantro
for garnish, optional
garlic cloves
peeled
1jalapeño
roasted, peeled, and stemmed, remove some or all of the seeds and membranes for less heat
1 cupfresh parsley
lightly packed
1 cupfresh cilantro
lightly packed
½ cupolive oil
2 tablespoonswhite vinegar
½ teaspoonsalt
plus additional as
Instructions
Step 1
Place the garlic, jalapeño, parsley, and cilantro in a food processor and pulse a few times until coarsely chopped. Add the oil and vinegar and pulse a few more times until combined and finely chopped. Transfer to a bowl and add the salt. Store covered in the refrigerator for up to 2 days.
Step 2
Place the onion, garlic, lemon juice, and soy sauce in a shallow dish Add the steaks, turn once to coat, cover, and refrigerate, turning occasionally, for 2 to 4 hours. Remove from the refrigerator for 30 minutes before cooking to allow the steaks to come to room temperature.
Step 3
Heat a large cast-iron skillet over high heat. Remove the steaks from the marinade and pat dry with a paper towel. Brush lightly with the olive oil and place the steaks in the pan, a few at a time if necessary so as not to overcrowd. Cook for 2 to 3 minutes on each side to sear, then remove the pan from the heat and allow the steaks to finish cooking in the residual heat for 3 to 5 minutes, until medium-rare. Remove the steaks from the pan, cover with foil and let rest for 5 minutes. Serve each steak topped with 2 tablespoons Chimichurri Sauce and garnished with a sprig of cilantro, if
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